Delicious Coconut Red Curry Drip Beef at Home

There’s something deeply comforting about a rich, aromatic curry that fills your kitchen with the scents of exotic spices and coconut. Coconut Red Curry Drip Beef is a dish that perfectly combines tender, juicy beef with a creamy, flavorful curry sauce. It’s ideal for a cozy evening at home when you want to impress family or friends without spending hours in the kitchen.

Inspired by traditional Southeast Asian flavors, this recipe balances sweet coconut, spicy red curry, and savory beef in a way that is both hearty and satisfying. Whether you’re looking to try something new for dinner or want a dish that pairs beautifully with steamed jasmine rice, this Coconut Red Curry Drip Beef will quickly become a favorite in your recipe rotation.

Ingredients

• 1.5 pounds (700g) beef chuck or sirloin, thinly sliced

• 2 tablespoons vegetable oil

• 1 large onion, finely sliced

• 3 garlic cloves, minced

• 1-inch piece of fresh ginger, grated

• 2 tablespoons red curry paste

• 1 can (14 oz / 400 ml) coconut milk

• 1 tablespoon soy sauce or tamari

• 1 tablespoon fish sauce

• 1 tablespoon brown sugar

• 1 red bell pepper, thinly sliced

• 1 yellow bell pepper, thinly sliced

• 1 medium carrot, julienned

• 1 small zucchini, sliced into thin half-moons

• 1 cup snow peas or green beans

• Juice of 1 lime

• Fresh cilantro leaves for garnish

• Cooked jasmine rice or steamed noodles for serving

Directions

1. Prepare your ingredients first. Before turning on the stove, make sure all your vegetables are washed, sliced, and ready to go. Thinly slice the beef against the grain to ensure tenderness when cooked. Slice the onions into thin strips, mince the garlic, and grate the fresh ginger. Prepare the bell peppers, carrot, zucchini, and snow peas so they are all ready to toss into the curry at the proper time. Having everything prepped beforehand makes the cooking process smooth and prevents overcooking any ingredients.

2. Heat the skillet or wok. Place a large skillet or wok over medium-high heat and add the vegetable oil. Allow the oil to become hot, shimmering slightly, but not smoking. A properly heated pan ensures the beef will sear nicely rather than steam, giving it a beautiful caramelized exterior that enhances the flavor of the curry.

3. Sear the beef. Carefully add the thinly sliced beef to the hot skillet in a single layer, ensuring it has enough space to brown evenly. Avoid crowding the pan, as this can cause the meat to release too much moisture and steam instead of sear. Let the beef cook for about 2-3 minutes on one side without moving it too much, then flip the slices to sear the other side. Continue until the beef is browned on all sides, roughly 4-5 minutes in total. Once seared, remove the beef from the skillet and set it aside on a plate. This step locks in the meat’s juices, keeping it tender during the final simmer in the curry.

4. Sauté the aromatics. In the same skillet, add the sliced onions, minced garlic, and grated ginger. Stir and sauté for about 3 minutes or until the onions become soft and translucent and the garlic and ginger release their aromatic flavors. This forms the flavorful foundation of the curry sauce. Be careful not to let the garlic burn, as it can turn bitter and overpower the dish. Stir constantly and adjust the heat if necessary.

5. Incorporate the red curry paste. Add the red curry paste to the skillet with the aromatics. Stir constantly for 1-2 minutes, allowing the paste to toast lightly and release its essential oils. This step intensifies the flavor of the curry and ensures that the spices are evenly distributed throughout the sauce. The aroma should be rich and fragrant, hinting at the deliciousness to come.

6. Add the coconut milk. Slowly pour in the coconut milk while stirring continuously to combine it with the curry paste. This helps prevent clumping and creates a smooth, creamy sauce. Bring the mixture to a gentle simmer, allowing the flavors to meld. The coconut milk will mellow the heat of the curry paste and create a silky texture that coats the beef and vegetables beautifully.

7. Season the curry. Add the soy sauce, fish sauce, and brown sugar to the coconut curry base. Stir well to incorporate all the seasonings, balancing the salty, sweet, and umami flavors. Taste the sauce and adjust the seasoning if necessary. This step is crucial, as it allows you to fine-tune the curry to your personal preference.

8. Return the beef and add the vegetables. Carefully place the seared beef back into the skillet, ensuring it is submerged in the curry sauce. Add the prepared vegetables: red and yellow bell peppers, julienned carrot, sliced zucchini, and snow peas. Gently stir to combine all the ingredients. Reduce the heat to a gentle simmer and cook for 5-7 minutes, or until the vegetables are tender but still crisp, and the beef is fully cooked. Stir occasionally to prevent sticking, making sure each piece of beef and vegetable is coated evenly with the sauce.

9. Finish with fresh lime juice. Squeeze the juice of one lime over the curry and stir to combine. The acidity brightens the flavors of the dish and balances the richness of the coconut milk, adding a refreshing note that enhances the overall taste. Taste one last time and adjust seasonings if necessary.

10. Serve and garnish. Serve the Coconut Red Curry Drip Beef hot over steamed jasmine rice or your choice of noodles. Spoon the beef and vegetable curry generously over the grains, ensuring the creamy sauce is included in each serving. Garnish with fresh cilantro leaves for a burst of color and a hint of herbal freshness that complements the curry perfectly.

11. Optional finishing touches. For extra flavor and texture, consider sprinkling lightly toasted sesame seeds or crushed peanuts on top. You can also drizzle a little more coconut milk over the curry before serving to create a visually appealing presentation that’s both creamy and inviting.

12. Serving tips. This curry is best enjoyed immediately while hot and aromatic, but it also keeps well in the refrigerator for up to three days. When reheating, do so gently over low heat and add a splash of coconut milk to restore the sauce’s creaminess.

13. Pairing suggestions. To complete your meal, serve with lightly steamed or sautéed greens, such as bok choy or spinach. A side of cucumber salad or pickled vegetables can help balance the richness of the curry, adding a crisp and refreshing contrast.

14. Cooking note. Avoid overcooking the vegetables; they should retain a slight crunch for the best texture. Similarly, don’t over-simmer the beef, as it may become tough. By carefully managing the cooking times of each ingredient, you’ll achieve a perfectly balanced dish with tender meat, crisp vegetables, and a rich, aromatic sauce that is both comforting and impressive.

Tips for the Perfect Curry

• Choosing the right beef: Tender cuts like sirloin or chuck work best. Slice thinly against the grain to keep the meat soft.

• Vegetable variations: Feel free to swap or add vegetables like baby corn, mushrooms, or broccoli for extra texture and flavor.

• Adjusting the spice level: Red curry paste can vary in heat. Start with less and add more to taste.

• Make it creamy: For an extra silky curry, stir in a tablespoon of coconut cream at the end before serving.

Why You’ll Love This Dish

Coconut Red Curry Drip Beef isn’t just a meal—it’s an experience. The creamy coconut milk tempers the spice, while the tender beef and fresh vegetables create a perfect harmony of textures. This dish is visually stunning, colorful, and fragrant, making it a crowd-pleaser for both weeknight dinners and special occasions.

Pairing Suggestions

• Rice: Jasmine rice is traditional, but basmati rice also works beautifully.

• Noodles: Serve over rice noodles for a hearty, Asian-inspired twist.

• Side dishes: Light cucumber salad or pickled vegetables can balance the richness of the curry.

Storage & Reheating

• Refrigeration: Store leftover curry in an airtight container for up to 3 days.

• Freezing: Freeze for up to 2 months, but it’s best to slightly undercook the vegetables if freezing to prevent them from becoming mushy.

• Reheating: Gently reheat on the stovetop over low heat, stirring occasionally. Add a splash of coconut milk to restore creaminess if needed.

Health Benefits

While indulgent, this dish has several healthful aspects:

• Coconut milk provides healthy fats that support energy and satiety.

• Vegetables add fiber, vitamins, and minerals.

• Lean beef is a great source of protein and iron, essential for muscle health and energy levels.

Frequently Asked Questions

1. Can I use a different protein instead of beef?
Absolutely! Chicken breast or thighs, tofu, or even shrimp can be substituted. Adjust the cooking time accordingly to ensure the protein remains tender.

2. How spicy is this curry?
Red curry paste can range from mild to very hot. Start with a smaller amount if you prefer a milder curry, and gradually increase to taste.

3. Can I make this dish ahead of time?
Yes, you can prepare the curry up to a day in advance. Store it in the refrigerator and reheat gently on the stove before serving. The flavors often become even more developed after resting.

4. What can I serve with this curry for a complete meal?
Jasmine rice or rice noodles are ideal. For extra freshness, add a side of cucumber salad, pickled vegetables, or lightly sautéed greens.

Conclusion

Coconut Red Curry Drip Beef is a perfect blend of comfort and exotic flavor, making it a standout meal that’s easy enough for a weeknight yet impressive enough for guests. The balance of creamy coconut milk, aromatic curry, tender beef, and vibrant vegetables creates a dish that’s rich, satisfying, and unforgettable.

Whether you’re a seasoned home cook or trying your hand at Southeast Asian flavors for the first time, this recipe will inspire confidence in the kitchen and delight your taste buds. Give it a try tonight and transform a simple dinner into a culinary adventure!

Delicious Coconut Red Curry Drip Beef at Home

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• Author: Michelle Davis
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

A rich, flavorful dish that combines tender beef with a creamy coconut red curry sauce and fresh vegetables. Perfect for a cozy evening at home or a dinner that impresses guests, this curry is aromatic, colorful, and full of Southeast Asian-inspired flavors.

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Ingredients

Scale 1x2x3x

• 1.5 pounds (700g) beef chuck or sirloin, thinly sliced

• 2 tablespoons vegetable oil

• 1 large onion, finely sliced

• 3 garlic cloves, minced

• 1-inch piece of fresh ginger, grated

• 2 tablespoons red curry paste

• 1 can (14 oz / 400 ml) coconut milk

• 1 tablespoon soy sauce or tamari

• 1 tablespoon fish sauce

• 1 tablespoon brown sugar

• 1 red bell pepper, thinly sliced

• 1 yellow bell pepper, thinly sliced

• 1 medium carrot, julienned

• 1 small zucchini, sliced into thin half-moons

• 1 cup snow peas or green beans

• Juice of 1 lime

• Fresh cilantro leaves for garnish

• Cooked jasmine rice or steamed noodles for serving

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Instructions

• Prepare all ingredients by slicing vegetables, mincing garlic, grating ginger, and slicing beef thinly against the grain.

• Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering but not smoking.

• Add beef in a single layer, sear for 2-3 minutes on one side, then flip to brown all sides, about 4-5 minutes total. Remove beef and set aside.

• In the same skillet, add onions, garlic, and ginger. Sauté for 3 minutes until onions are translucent and aromatics are fragrant.

• Stir in red curry paste and cook 1-2 minutes until fragrant.

• Slowly pour in coconut milk while stirring to combine with curry paste. Bring to a gentle simmer.

• Add soy sauce, fish sauce, and brown sugar, stirring to combine and taste for seasoning.

• Return beef to the skillet and add red and yellow bell peppers, carrot, zucchini, and snow peas. Simmer gently 5-7 minutes until vegetables are tender but crisp and beef is fully cooked.

• Squeeze lime juice over the curry and stir to combine.

• Serve hot over jasmine rice or noodles and garnish with fresh cilantro leaves. Optional: sprinkle toasted sesame seeds or crushed peanuts for extra flavor.

Notes

• Use tender cuts like sirloin or chuck for best results. Slice thinly against the grain.

• Vegetables can be swapped or added, such as broccoli, baby corn, or mushrooms.

• Adjust red curry paste to control spice level. Start with less and add more to taste.

• For a creamier curry, add a tablespoon of coconut cream at the end.

• Leftovers store in the refrigerator up to 3 days or freeze up to 2 months. Reheat gently and add a splash of coconut milk if needed.

• Prep Time: 15 minutes
• Cook Time: 25 minutes

Michelle Davis